Hope y’all had a fantastic holiday! We sure did! It was nice and quiet this year with just my little fam and some friends from out of town. We got one tree up and the outside of the house decorated for Christmas. So we were productive too. Yay us!

Even when the power’s out, it’s still possible to cook a warm healthy meal using the grill. Thai Shrimp Bisque…Yummy!

Ingredients (adapted from a cooking light recipe)

Marinade

1 1/2 pounds uncooked shrimp peeled (reserve shells)

1 1/2 tbsp grated lime rind

1/3 cup fresh lime juice

1 1/2 ground coriander

1 tbsp fresh cilantro

1 tbsp minced fresh ginger

1 1/2 tsp sugar

pinch of pepper

2 crushed garlic cloves

Shrimp Stock

2 cups vegetable broth

1/4 cup white wine

1 tbsp tomato paste

Soup

1 tsp olive oil

1/2 cup chopped onion

1/2 cup chopped celery

1 14oz can light coconut milk

1 tbsp tomato paste

1/4 cup flour

1 cup milk of choice (I used almond)

Directions (cooked on a gas grill burner)

Marinade shrimp with the first 8 ingredients.

For the stock, combine reserved shrimp shells, veggie broth, wine and one tablespoon of tomato paste in large pot. Bring mixture to a boil. Reduce heat and simmer until liquid is reduced to one cup. (about 10 minutes) Drain mixture over a bowl and discard the shells.

For the soup, using the same pot, heat oil and add onion and celery and saute. Add shrimp stock, coconut milk, one more tablespoon of tomato paste and bring mixture to a boil. Combine flour and milk with a whisk and add to the pot. Reduce heat and simmer until thick (about 5 minutes). Add the shrimp and marinade and cook for about 5 minutes.